Big Salted Pretzel — Soft and Chewy
I love a warm soft pretzel with Raspberry Honey Mustard Dip. Made with 6 wholesome ingredients, they bake fluffy with a perfect salty crust!
Is there anything better than a big, warm, soft salted pretzel? Seriously, pairing it with my Raspberry Honey Mustard Dip is pure bliss! These pretzels are adapted from the recipe I use for my famous Pretzel Hamburger Buns, which my family insists on for all burger nights. They’re made with just six wholesome ingredients, baking up fluffy and soft with that perfect salty, crunchy exterior.
How to Twist a Pretzel
Ready to twist your own pretzels? It’s easier than you think! Here’s a step-by-step guide:
Step 1: Roll, stretch, or twist the dough into a long tube. The easiest way is to hold one end and swing it like a jump rope as you stretch it out.
Step 2: Cross the dough over itself once.
Step 3: Cross it over again, making a second twist.
Step 4: Fold the two ends down and press them into the dough to create that classic pretzel shape.
Step 5: Voila! Your pretzel is twisted and ready for poaching.
Poaching the Pretzels
Now, let’s talk about poaching! This step involves gently boiling the pretzels in a baking soda solution, which gives them that distinctive rich brown color and the chewy outside with a soft, pillowy inside that everyone loves. Some pretzel enthusiasts even swear by using baked baking soda for an even deeper color. I haven’t tried that yet, but I’m super curious about how it works!
Frequently Asked Questions About Making Salted Prezels
Can I use all-purpose flour for pretzel dough? Yes, all-purpose flour works well, but using bread flour can enhance the pretzel’s texture.
Why do I need to boil the pretzels before baking? Boiling in an alkaline solution, usually baking soda water, gives pretzels their distinctive chewy exterior and rich color.
Can I substitute instant yeast for active dry yeast? Yes, you can usually substitute instant yeast for active dry yeast, but adjust the quantity and skip the proofing step.
How do I prevent my pretzels from becoming too tough? Avoid over-kneading the dough and ensure proper rising time to maintain a soft and tender texture.
What’s the ideal baking temperature and time for pretzels? Bake at 425°F (220°C) for about 12-15 minutes or until they achieve a golden-brown color.
Can I freeze pretzel dough for later use? Yes, you can freeze the dough after it rises; just allow it to thaw and rise again before shaping and baking.
How can I customize pretzel flavors? Experiment with different toppings like cinnamon sugar, sesame seeds, or cheese before baking for unique flavor variations.
My pretzels are too pale; how can I achieve a golden color? Ensure you boil them long enough, and consider brushing with an egg wash before baking for a golden finish.
Can I make pretzels without using lye for the traditional pretzel crust? Yes, a baking soda bath is a common and safe alternative to lye for achieving the classic pretzel crust.
How do I store leftover pretzels? Store in an airtight container at room temperature for up to 2 days, or freeze for longer shelf life; reheat in the oven for best results.
More Bread Recipes
- Mediterranean Olive & Herb Quick Bread
- Cheesy Jalapeño Spice Bread
- Chocolate Banana Zucchini Bread
- Multigrain Seed Bread
- Challah Bread
- Seriously Good Cornbread Recipe
- Multigrain Maple Cinnamon Yeast Bread
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Soft Pretzels
Ingredients
- 1½ cup warm water (not hot)
- 2¼ tsp active dry yeast
- 1 tbsp honey
- 1 tbsp butter (melted)
- 4 cups all-purpose flour
- 1 tsp salt
- ½ cup baking soda
- 1 large Large eggs (whisked)
- coarse salt (for sprinkling on top)
Instructions
- In the bowl of a stand mixer, combine 1½ cups warm water, 2¼ tsp active dry yeast, and 1 tbsp honey. Let it sit for about 5 minutes until foamy.
- Add 1 tbsp melted butter, 4 cups all-purpose flour, and sprinkle 1 tsp salt over the top.
- Knead with the dough hook for 8-10 minutes until the dough comes together and a finger indentation bounces back when pressed.
- Form the dough into a ball by pulling the sides underneath and pinching them together. Cover and let it rest in a warm place for 1-2 hours, or until it has doubled in size.
- Turn the dough out onto a floured surface and cut it into 8 equal pieces. Roll each piece into a long, thin tube.
- Twist the two ends around each other, leaving a loop at the bottom. Fold the ends down to create the pretzel shape. (Refer to the step-by-step instructions for visual guidance.)
- Allow the shaped pretzels to rest for 30 minutes while you preheat the oven to 425℉.
- In a large pot, bring water to a boil. Carefully remove it from heat, add ½ cup baking soda (it will foam up), and then return it to heat until boiling again.
- Drop two pretzels at a time into the boiling water for 30 seconds seam side down. Then, turn them over and boil for another 30 seconds. Remove them to a drying rack and allow them to dry. Repeat with the remaining pretzels.
- Brush each pretzel with the whisked egg, ensuring you cover all the exposed surfaces, and sprinkle with coarse salt.
- Bake for 15-20 minutes, or until the tops are golden brown.